January 07, 2009
Pinto beans and cornbread
Originally published November 27, 2003
I grew up eating pinto beans and cornbread often for supper. My daddy called pinto beans "miner's strawberries" and my mama still makes some of the best cornbread ever created on the face of this planet. I never lost my taste for crumbling the cornbread up in a bowl of pinto beans with plenty of pot likker juice and a serving of home-fried potatoes with a slice of raw onion on the side.
Damn! That is good food.
Mama still makes cornbread in a cast-iron skillet, which is the ONLY WAY cornbread should be prepared. (Yeah... it comes out ROUND) She doesn't sugar it or syrup it, either. It's just damn good cornbread, made the way God intended it to be.
I'll confess another deep, dark secret here. I like buttermilk. You know what's REALLY GOOD? Take some leftover cornbread and break it up in a big glass of buttermilk, then eat that concoction with a spoon. Yeah. I still do that sometimes, and I did it A LOT when I was young. Cornbread and buttermilk go well together.
I guess that Thanksgiving made me think about food...
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